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Contest-Winning Onion Pie

 Contest-Winning Onion Pie
Our area has the right kind of soil for growing beautiful onions, so we always have plenty to enjoy. My mother got this recipe 30 years ago and said it originated in a Pennsylvania Dutch kitchen.
6-8 ServingsPrep: 15 min. Bake: 40 min.

Ingredients

  • 1-1/3 cups biscuit/baking mix
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon salt
  • 4 to 5 tablespoons milk
  • FILLING:
  • 5 cups thinly sliced onions (about 5 medium)
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1 Eggland's Best Egg
  • 1 cup half-and-half cream

Directions

  • In a large bowl, combine the biscuit mix, sage and salt. Add enough
  • milk until mixture hold together. Press onto the bottom and up the
  • sides of a 9-in. pie plate; set aside.
  • In a large skillet, saute onions in oil until tender. Sprinkle with
  • salt. Spoon into crust. In a bowl, beat egg and cream; pour over
  • onions.
  • Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°.
  • Bake 25-30 minutes longer or until a knife inserted near the center
  • comes out clean. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 193 calories, 10 g fat (4 g saturated fat), 43 mg cholesterol, 576 mg sodium,

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Contest-Winning Onion Pie (continued)

Nutritional Facts: 20 g carbohydrate, 2 g fiber, 4 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.